Fresh Herb and Radish Salad

I don’t cook with radishes very often, but lately I’ve started putting them in just about everything. I made this salad a couple weeks ago on a whim for a beer tasting, and it turned out fantastic. It was a real winner, so I decided to recreate it and blog about it! Fun, right? Well, not so much. In the blogger world (well at least in my world), photo quality is just as important as recipe quality. Seriously, have you looked at my old posts! Gasp! It’s a disaster, but like any blogger, your photo quality increases with time, patience, and practice. As for this salad, I absolutely HATE the photos. I just could not get a good shot. Some of them are too bright. Some of them are too dull. In a bowl. On a toast. I would not like it here or there. I would not like it anywhere!

Ok … I’m done. Ugh. Anyway, point is, I couldn’t figure out a way to make the salad shine, so here we are, and I’m posting this recipe because I love it so much and thought it would be a CRIME to not post it.

I’m done rambling now. I know. It’s bothersome.

As far as taste is concerned, this herb and radish salad is DE-LIC-IOUS. You would think that with so many herby flavors going on, that it would get overpowering. Really though, it absolutely does not. You can taste each and every herb and that slight spiciness from the radish; well I think you can visualize. The dressing is one of my favorite parts of the recipe and the parm adds a much needed salt factor.

There are so many ways to serve this salad. When we were hosting our beer tasting, I served it in a small bowl along side crostini, prosciutto, smoked salmon and an abundance of delicious cheeses. It’s the perfect salad to add to your cheese board.

I also find that it is delicious on grilled chicken or salmon (hey, or even a flank steak!). It acts much like a chimichurri, without actually being a chimichurri. It lightens up a dish quickly, which makes it perfect for summertime.

Hey, guess what guys! I hit 2000 likes on Facebook yesterday! I get so excited about the smallest things, but I thought this was super exciting since Facebook isn’t the easiest social media platform to get your numbers up. So yay! Many great things happened yesterday, which I will share with you all soon enough. It was a good day…despite the cleaning part of course.

If you don’t follow along on Facebook, you should. Here’s the linky link:

https://www.facebook.com/cookingandbeer

I hope everyone is having a great week!

Fresh Herb and Radish Salad

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Yields 4

10 minPrep Time

10 minTotal Time

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Ingredients

• 2 cups radishes, scrubbed clean and sliced thin (greens discarded or saved for a later use)
• 1/2 cup fresh basil, chopped
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh marjoram, chopped
• 1/4 cup parmesan cheese, finely grated
• salt
• pepper
• 1/4 cup white balsamic vinegar
• 2 tablespoons honey
• 1 garlic clove, finely minced
• 1 tablespoon dijon mustard
• 1/2 cup extra virgin olive oil
• crostini, for serving

Instructions

1. In a medium bowl, toss together the radishes, basil, dill, mint, thyme, oregano, marjoram, parmesan cheese and a dash of salt and pepper. Set aside.
2. In another bowl, whisk together the white balsamic vinegar, honey, garlic, mustard and a dash of salt and pepper. Slowly whisk in the olive oil until the ingredients are combined. Season to taste.
3. Pour your desired amount of dressing over top of the vegetables and toss to combine.
4. This herb salad is best served on top of crostini with a slice of prosciutto or smoked salmon. It is also delicious on grilled chicken or salmon. Enjoy!

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